This evening my veggie wife is out and my veggie kids are going to bed early leaving me free to have a STEAK.
STEAK.
STEAK.
STEAK.
STEAK.
STEAK.
STEAK.
How do you cook yours?
griddle pan, hot as poss, minute each side.
Me and the boy do this sometimes - http://www.kamikazecookery.com/films/2 - with a vacuum cleaner, plastic bag, slow cooker with an oven thermometer. Though we don't use a blowtorch, just a very very very hot pan.
Take it out of the fridge a few hours before you cook it. Plenty of heat and rest for at least as long as you cook it.
as people said, get it out early, i marinate it in bit of oil,pepper rosemary and smashed up garlic for a few hours.
if its thick like a fillet, griddle pan, very hot for 1/2 mins each side, then into an oven for 5 minute, rest for 10, sprinkle a bit of good salt on it. if its sirloin or rump just griddle it for a 2/3 mins each side, depending on thickness
gave up on the link brant before they bored me to death - any chance of a summary northern stylee....
1/2 1/2 alove oil and butter in a heavy frying pan with a few whole garlic cloves (just to add a touch of flavour don't crush or chop them you don't want to overpower the flavours with garlic)
Rub some salt and fresh ground black pepper into the steak, then quickly brown each side and throw the frying pan into a hot oven for around 5 mins, (depending on thickness and how well done you like it. Personally I like it well done if I wanted to eat raw beef I would walk into a field and bite a cow.
Very hot pan then turn to medium heat just before you add steak, cook 2 mins each side without moving it at all in between
For rare, that's it - leave to rest for five mins
For medium do another minute on each side for every 1cm thickness.
For well done, well I've got some old shoes you can eat 🙂
Cast iron pan as hot as possible, on the biggest burner you have.
I have used Warton's style too. I think resting for as long as you can is the key too.
according to my mother whom i have been living for for 6 weeks - a steak should be done on a low heat for about 3 weeks till its like shoe leather on the outside and red on the inside ..... (this is when i said can i have mine rare please)
i was shocked to say the least - but ill let her off cause shes my mother
any chance of a summary northern stylee....
Vacuum pack the steak in a plastic bag.
Put in water bath to cook for an hour (I think) in 55deg C water.
Then burn the outside with a blowtorch/hot pan.
Suddenly the roast veggies and pasta for me tea doesn't sound so exciting...
Roast veggies and steak? Yummmm
Brant... it's called sous vide, and is an excellent way of cooking all sorts of different meat.
We've recently discovered that our deep fat fryer temperature control goes down this low and is perfect for doing it.
Hot pan, butter, fry to your liking, serve, a little creme fraiche in pan, mix with juices, ground black pepper mixed in and artistically dollop on top/around steak. Ultimate fast food!
Don't salt it before you cook as it will encourage moisture out of it. Very hot pan or BBQ, slight rub of oil and ground pepper cook on one side for a period which depends on thickness and required rarity. Of it's as soft as your. Cheek to touch that's about medium rare. Rest for 10 mins at least somewhere warm. It's the resting more than the cooking that does it.
Teagirl - that sounds ace
I rest it wrapped in foil, at least the juices lost are trapped and make a nice "jus" :rolleyes: (i.e. gravy).
Plenty of pepper before cooking but no salt until on the plate (thought it helped meat to lose mositure, cooked or not).
Smoking gridle pan with meat only moved the once (to flip over). Bit of light pressure with a fish slice / pallete knife so it's all in contact with the ridges of the pan.
Agree about taking it out of fridge first too, let it watm up a bit.
Knob of butter in the pan and rest when you're done cooking.
Côte de boeuf.
hot pan, a little oil, big kob of butter, some thyme, garlic cloves (cracked with skin on) baste alot with the butter in hot pan, chuck in oven for about ten on both sides, take out, baste again with some more thyme sprigs like a mofo cut and serve on a huge plate with fresh Bearnaise sauce watercress & pomme frites
Christ spoiling a good steak with garlic and Rosemary, get a new butcher.
Season before and then good girdle pan nice and hot. Cook to taste. Rest.
i marinade mine in coca cola (yes it really does work!) for 20 mins or so the coke softens and tenderises the meat and adds a little bit of sweetness to the flavour..
and then cook in butter in a VERY VERY hot griddle pan until its done to my liking..! then leave it to rest for about the same amount of time..
bung some butter with some mixed herbs and garlic in the microwave till its melted.. mix up.. pour on.. nom nom nom!
serve with big fat chips and and ratatouille made from veg from the garden 😀
Montreal steak. Mmm.
2 tablespoons paprika
2 tablespoons crushed black pepper
2 tablespoons kosher salt
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon crushed coriander
1 tablespoon dill
1 tablespoon crushed red pepper flakes
like teagirl except chuck in some smelly blue cheese as well. Nomnomnom
i marinade mine in coca cola (yes it really does work!) for 20 mins or so the coke softens and tenderises the meat and adds a little bit of sweetness to the flavour..
Jesus ****ing Christ!
funkynick - Member
Brant... it's called sous vide, and is an excellent way of cooking all sorts of different meat.We've recently discovered that our deep fat fryer temperature control goes down this low and is perfect for doing
We recently bought some venison steaks, and they came individually vacuum sealed in plastic bags.
I cooked them for about 10 - 20 mins in the baby bottle warmer we had out on the side, then finished briefly in a pan with butter and thyme.
Absolutely fantastic, well worth a go!
after resting, drop onto freshly ground black pepper
hot pan with butter or butter/olive oil mix for as long as you like all depending on thickness
out and into a hot oven for a couple of mins while you chuck splash of brandy into the pan
set fire to it and flame off
small carton of cream in pan for a minute or so
pour over steak
maybe
- some crushed garlic and some mushrooms in the pan for a couple of minutes before the brandy/cream carry on
Heavy griddle pan, groundnut oil for cooking, and dont press and prod it as its cooking, trust your timings, and I take mine from the heat just slightly under cooked what I like, as I find it continues cooking just slightly after you take it from the pan. Job done, I am bloody starving now ! Thanks a bunch 😉
You've all missed the point....
Get the best steak you can. If you're cooking thin pish from Asda Basics range none of the above will help.
Get your butcher to cut a thick steak - proper thick steak. Dry aged if possible. You need to start with the best for it to be good after cooking.
No clearly were wrong you have to soak it in coca cola or drown it with pointless garnish.
personally I hate griddle pans for all but bread, corguettes & aubergines you can't beat pan frying where steak is concerned.
as for sous vide: cook an egg in its shell 60degs 40 mins
If you're cooking thin pish from Asda Basics range none of the above will help.
Someone did mention flaming a pan. Setting fire to an Asda steak is probably all its good for.
Cooking it? Sacrilege! Whack it on a bit of wood, crack an egg on it, get a fork and dig in.
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(optional: put little piles of random food around the edge)
That looks like a Bushtucker Trial.
That just reminded me of the Fumee restaurant in Les Arcs, they do the best steak tartare i've had. In fact they use an open fire so their cooked steaks are great too.
Griddle pans and coca cola. Unbelivable
Buy good rib eye steak, ensure its been hung.
Olive oil and pepper to taste
Hot flat pan, cook both sides to seal in the flavour.
Cook for a further 30 seconds to a minute on each side
Rest for up to 10 minutes
Serve with chips, flat mushrooms, onion and tomatoes
i was going to say that there needs some capers thebunk but then I noticed them top left. Where do you get capers that size?
Fellow STWers please suspend advice giving. I have just learned from HtS that the steak to be cooked this evening is in fact a rump that has been "in the freezer" for months.
Sorry you've all wasted your time and tips.
HtS - if you've any respect for your fellow forum hounds, go and buy a nice big fresh ribeye, sirloin or fillet.
Keep your rib eye thanks. Sirloin and fillet for me.
Frying pans are for eggs.
Where do you get capers that size?
The eggyolk is from a Wrens egg...?
Thaw it well and pat it dry, it'll still be good if it's cooked right.
Can't stress the hot pan element enough. I've got an electric hob and the pan goes on it and the heat is turned up to maximum and left that way for 15 minutes before the steak goes near it.
Oil the steak not the pan
Don't season it until just before you put it in the pan
3 minutes each side
Done
Thanks for patronising me there Derek. 😉
May I suggest that you go and #### yourself on a masonry chisel.
15 minutes
either your hobs are sh!t or that pan is far too hot.
yeah... medium heat griddle pan for me every time.. all that 'hot as you can get it' stuff is just 'ready, steady.. COOK!' propaganda and is quite revealing..
Smash with hammer, mix with finely diced raw onion and parsley. Serve with a bottle of claret.
The patting dry bit is really important. Wet with oil is fine, but water/blood/cowjuice prevents browning.
medium heat griddle pan for me every time.. all that 'hot as you can get it' stuff is just 'ready, steady.. COOK!' propaganda and is quite revealing..
the longer you cook meat on a hob the more moisture evaporates, turning your steak into a dry piece of meat. high heat, very quickly and then low heat for a few minutes to just finish cooking it, then rest for is the way I was taught when I was a Chef.
either your hobs are sh!t or that pan is far too hot.
Pan cost £90
Heston's tip to get the pan on for 15 minutes at full blast. I'll take his word over yours 😉
for cheap cuts I will agree with a too hot pan..
for cheap cuts I will agree with a too hot pan..
Nowt but the finest fillet in my hoose!
I'll take his word over yours
That's fine.
Pan cost £90
Not quite sure how this is relevant, but since you brought it up we had a £50,000 stove and I've still seen commis burn food on it.
My steak pan gets reeeeaaaaaalllllllly hot and it cost loads.
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My steak pan earlier today
BBQ.
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Pah.
This is my steak pan at max heat.
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Awesome.
FFS. A diamond encrusted pan.
[img] http://www.aolcdn.com/channels/03/02/4884ae48-0020f-05c6e-400cb8e1 [/img]
£90 apparently.
Steak cooked in a posh pan? Pah! We have swan in our house, with dolphin sauce, braised gently in one of Nigella Lawson's bra cups. This should be all the proof you need that I am in fact richer and brainier than the lot of you. Now I'm going out looking for surfmat and davidtaylforth, and when I find them, I'm going to leather the pair of em!
Swan? You povvy bleeder. I feed unicorn meat to next door's dog.
all this steak talk is making me want one 🙁
My method (rightly or wrongly!) is:
Buy good steak, this is the most important step
Get steak out fridge in plenty of time so it is at room temperature before cooking
Get the pan nice and hot, I use a cast iron griddle pan
Just before cooking crack some black pepper on and a tiny bit of olive oil
Add a little butter to the pan
Cook the steak 2 mins either side, maybe a touch longer if it is thick
Pop on a warm plate, cover with tinfoil and leave for 5 mins
Serve.
Here is my plan.
1. Steak out of fridge as soon as I get home.
2. Pack wife off to the theatre.
3. Feed, bath and bed kids ASAP. One story. No messing about.
4. Heat griddle pan (don’t know how much it cost).
5. Lightly oil steak.
6. Seal edges of steak by touching against hot pan. Derek Starship paid me a personal visit to impart that nugget of wisdom then started rambling on about butt plugs.
7. Cook for 3 mins either side.
8. Rest on a warm plate for 6 mins.
9. Serve with chips, peas, tomato, mushroom and large glass of merlot.
10. Have another large glass of merlot.
11. Repair chain on [url= http://harrythespiderblog.wordpress.com/2010/07/28/nice-night-for-a-walk/ ]FSR[/url] .
12. Watch the end of the Tom Simpson program.
Don't get (3) and (7) mixed up. You'd have a happy cow, but an unhappy family.
It's amazingly lucky that minutes are exactly the right length to cook steak perfectly...
5. Lightly oil steak.
Dry lube is best.
12. Watch the end of the Tom Simpson program.
13. have another glass of Merlot.
14. Relax with a lightly oiled butt plug (wet lube is best)
yunki - MemberWhere do you get capers that size?
The eggyolk is from a Wrens egg...?
They're caperberries, not capers...
Nob of butter in hot griddle pan.
Slap in steak, turn, 3 minutes each side, ( medium rare ) none of this French blood oozing out and treatened by a grill nonsense.
Serve with BIG chips and a light salad.
3 minutes a side?
it'd be brown through in that time!
hot heavy cast iron plate (flat one side, grill the other. best of both worlds!)
little oil/pepper on steak.
minute a side on said hot plate rest for a minute and nosh with bit of salad and pasta pesto. dinner bosh!
I see TV cookery programmes aren't wasted on many people on here.
Pan-oil-hot-bung steak in-turn over-done. Bit of salt and pepper. Anything else is just poncing about trying to look posh.
Get a good thick steak (1"+). Mix a little herbs/chilli in some oil. put the steak in a dish just big enough to take it, cover the steak with the oil, put in the oven at [u]exactly[/u] 55C for at least 2 hours (longer doesn't matter), heat a pan to smoking hot & fry on each side for a minute or so to brown. I generally use rump, occasionally sirloin or ribeye. It's always tasty & tender.
Frying pans are for eggs.
Ditto!
Medium grill, few minutes each side (till it looks right), if its decent steak (not supermarket rubbish) it shouldn't need anything other than a dab of English mustard.
Dammit. That's done it for me now. Only a steak will do.
A thick slab of Welsh Black at room temperature.
A smoking hot heavy (ie holds its heat) skillet.
Oil the steak lightly, salt one side just before dropping it onto the skillet - salted side down.
Don't fiddle with it. Just leave it there for a minute or two
Salt the other side and turn it. Add a knob of butter on top of the steak just before you take it off (nothing worse than burnt butter)
When it's still got a bit of "give", remove it and let it stand.
When the juices start to seep out, eat it with fat chips, fresh crusty bread or dauphinoise potatoes (Delia's recipe). Maybe a handful of watercress too.
Gotta start with room temperature meat
Gotta use heavy, smoking skillet
Salt just before placing on skillet, not before.
Gotta let stand.
We have a butcher near to us who gets well aged beef. The meat looks really dark (almost purple) and the fat looks yellow. It doesn't look dayglo red like the meat in supermarkets but it would win hands down in any pepsi challenge. Also if you ever pass Raglan on the way to Cwmcarn, there's a butcher in the village who keeps longhorn cattle (and has his own slaughterhouse, I'm told). That tastes amazing and really does have a subtly "different" taste. Would also recommend Dewi Roberts in Llandeilo if you're in the area.
sounds good tinners. simple is best. rib eye is my favourite. i use a knob of butter as well to help brown it nicely
while the steaks are resting i might attempt a sauce by swirling around some booze (dampen eyebrows first) and chucking in some peppercorns and cream. otherwise a lump of nice bread for mopping does the job
i'm afraid water baths are for nobbish masterchef contestants! not that i've tried it, but my girlfriend would just laugh at me
[b]Recipe Ingredients:[/b]
Steak
North Queensland beach by full moon but not in winter when temperatures plummet to around 27ºC.
Bonfire
Flagon of red wine
Long stick
Soy sauce.
[b]Preparation:[/b]
Place meat on stick
Hold over fire until edges charring
Small drop of soy sauce - [u]very small*[/u]
Marinate steak in wine. This is done after cooking by drinking half flagon of wine and eating edge of steak.
Repeat ad nauseum until flagon empty
Fetch spare flagon and repeat previous step
Go skinny dipping - play who's a woose and scared of salt water crocodiles.
* this should be a very small drop - I have noticed that I often feel unwell the next day and I suspect it is bad soy sauce so it's best to play safe.
Ha ha!
Bloody fancy stuff. Use decent meat dripping or fat. get the pan so hot it's warping and the smoke alarm is going off. Chuck steak in, turn over, take out. As fast as you can.. Best eaten without a fork.